Seeking a rich, savory appetizer sure to wow? Perfect bite-sized delights are these Vol-au-Vents with Radicchio and Fontine Fondue. This meal gives any gathering a refined edge with crunchy puff pastry shells packed with a creamy, cheesy Fontina combination and the subdued sharpness of radicchio. Finish it luxuriously with a black truffle top.
Ingredients
- 12 vol-au-vent pastry shells
- 6 oz. (170 g) Fontina cheese, coarsely chopped
- 1 1/4 cups (300 ml) lukewarm milk, divided
- 2 large egg yolks
- 2 tsp. (5 g) all-purpose flour
- 10 1/2 oz. (300 g) radicchio, finely chopped
- Salt, to taste
- Blactruffle, for garnish (optional)
Directions
- Prepare the egg yolks : In a small dish, mix the egg yolks with 2 tablespoons of the lukewarm milk until smooth. Set aside.
- Make the Cheese Sauce : In a separate dish, mix the flour into the remaining milk. Add the finely chopped Fontina cheese and whisk to mix.
- Cook the Fondue : Transfer the milk and cheese mixture to a medium saucepan over medium heat. Using a metal whisk, swirl constantly until the sauce starts to thicken, ensuring the cheese melts evenly.
- Incorporate the egg yolks : Once the cheese mixture has thickened, decrease the heat. Slowly add the egg yolk mixture, whisking constantly. Continue cooking over low heat for about 10 minutes, whisking regularly to prevent the mixture from curdling or sticking to the bottom of the pan.
- Add the Radicchio : Remove the sauce from heat and mix in the finely chopped radicchio. Season with salt to taste. The warmth of the cheese sauce will gently wilt the radicchio, providing a lovely balance of tastes.
- Fill the Vol-au-Vents : Evenly spread the radicchio and Fontina cheese mixture into the pre-baked vol-au-vent shells.
- Optional garnish : If you’re using black truffle, grate or shave a bit over each vol-au-vent for an added touch of luxury.
- Serve and Enjoy : Serve the vol-au-vents warm as a lovely appetizer for any special event or holiday gathering.
Pro Tip
For a small change, you may replace radicchio with spinach or sautéed mushrooms for distinct taste characteristics.
FAQs
- Can I prepare the filling ahead of time?
Yes! You may create the cheese and radicchio filling ahead of time. Simply store it in the fridge and gently reheat before filling the vol-au-vents. - What if I can’t find Fontina cheese?
Gruyere or Emmental cheese are fantastic alternatives to Fontina. They have a similarly thick, creamy texture that fits nicely with the dish. - Do I have to use black truffle?
Not at all! The black truffle is optional, but it adds an added depth of richness to the meal. The vol-au-vents are still excellent without it!
These Vol-au-Vent with Radicchio and Fontina Fondue are excellent for parties, holidays, or when you simply want to enjoy a delicious, cheesy delight. The mix of crunchy puff pastry, creamy Fontina, and somewhat sharp radicchio is guaranteed to be a favorite with your visitors!
